Raspberry-Jalapeño Jam
Directions
Clean and sterilize half-pint jars, lids and rings. Keep warm.
Mince peppers. (For hotter jam, do not devein.)
Combine the peppers, sugar, raspberries and lemon juice in a large stainless steel saucepan. Mash with a potato mashers over medium high heat, stirring often. Bring to a rolling boil; boil for 1 minute.
Reduce heat; stir in pectin. Simmer for 10 minutes; stirring frequently (mixture will thicken slightly). Quickly skim off any foam.
Quickly pour jam into prepared jars, leaving 1/4 inch headspace. Remove air bubbles and cap jars. Process immediately in a boiling water bath for 15 minutes.
Ingredients
Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.
Ingredients
Directions
Clean and sterilize half-pint jars, lids and rings. Keep warm.
Mince peppers. (For hotter jam, do not devein.)
Combine the peppers, sugar, raspberries and lemon juice in a large stainless steel saucepan. Mash with a potato mashers over medium high heat, stirring often. Bring to a rolling boil; boil for 1 minute.
Reduce heat; stir in pectin. Simmer for 10 minutes; stirring frequently (mixture will thicken slightly). Quickly skim off any foam.
Quickly pour jam into prepared jars, leaving 1/4 inch headspace. Remove air bubbles and cap jars. Process immediately in a boiling water bath for 15 minutes.
